Gluten free, dairy free, vegan chocolate goodness
2 cups sugar
1 1/2 cups (3 sticks) dairy free butter, melted (or coconut oil)
3/4 cup cocoa powder
1 1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup cornstarch
2 tsp xantham or gaur gum
1/2 tsp salt
2 tsp gluten free baking powder
1 1/2 tsp chipotle powder
2 tsp cinnamon, ground
1/2 tsp fresh nutmeg, ground
1/2 tsp cardamom, ground
1 cup non-dairy milk (rice, coconut, almond, soy)
6 Tbsp vinegar
Chocolate Glaze and Directions:
1 cup confectioners sugar
4 tbsp milk
1/2 cup cocoa powder
2 tbsp earth balance, softened
Mix all ingredients together using an electric mixer until super smooth. Make sure you wait until cake is cool to make though, as it hardens semi-quickly.
Preheat oven to 350 °F. Grease a standard size bundt cake pan well.
In large mixing bowl, mix together sugar, melted margarine and cocoa powder.
In separate bowl, combine sorghum flour, tapioca flour, cornstarch, xanthan gum, salt, baking powder and chipotle powder.
With mixer set on low speed, alternate between adding flour mix and non-dairy milk to the rest of the batter, scraping sides as necessary. Once well mixed, stir in vinegar one tablespoon at a time.
Spread cake batter evenly into prepared bundt cake pan.
Bake in preheated oven for 60-70 minutes, or until knife inserted in middle comes out clean. Mine was done closer to the 65 minute mark, but check after 55 minutes to make sure you don’t end up with a burnt bundt. My pan was also super thick, so keep that in mind too while your cake is baking.
When your cake has thoroughly cooled, gently remove from pan and pour on chocolate glaze. Let glaze harden before slicing.